Yotam OttolenghiEvery podcast appearance, updated as new ones drop

This week on The Leftovers, never-before-heard audio from Yotam Ottolenghi, chef and author of 9 bestselling cookbooks, co-owner of 12 restaurants and delis and a longtime columnist for the Guardian and The New York Times. In a lightening round with host Rachel Belle, Ottolenghi reveals his favorite food holiday (hint: he and Rachel bond over a love for sour cream); his opinion of British food as an Israeli transplant; and how people react when they find out he’s coming over for dinner. Listen to the full episode of Your Last Meal with Yotam Ottolenghi here. Become a Cascade PBS member and support public media! Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle. Sign up for Rachel’s (free!) biweekly Cascade PBS newsletter for more food musings. Follow along on Instagram. Order Rachel’s cookbook Open Sesame.

Listen on: Apple Podcasts | Spotify | Pandora | Amazon Music | YouTube This week, we talk about comfort food around the world. First, Yotam Ottolenghi tells us about his latest book, which is filled with recipes for his favorite comfort foods. He talks about what it is about specific dishes that evoke emotional reactions, from taste to texture to memory like his recipe for “Thousand” Hole Pancake. Yotam’s latest book is Ottolenghi Comfort written with his collaborators Helen Goh, Verena Lochmuller, and Tara Wigley. Then, Luisa Weiss joins us to talk about her deep connection to German food. Growing up between Berlin and the US, she tells us about her favorite hot school lunches, (which are famous in German culture!), “low key dinners” known as abendbrot , and the influences German dishes have gleaned from other countries. Luisa is the author of Classic German Cooking , and she leaves us with her recipe for Käsespätzle , Swabian Noodles with Mountain Cheese and Caramelized Onions. Broadcast dates for this episode: November 8, 2024 (originally aired) November 7, 2025 (rebroadcast) Subscribe to @TheSplendidTable on YouTube for full podcast episodes and full-length video interviews! Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

Thanks to everyone for tuning into my live video with Yotam Ottolenghi ! It was great fun to connect with Yotam and discuss everything from cooking and baking inspiration, to favorite kitchen tools and tips, as well as two “weekend friendly” recipes; Yotam Ottolenghi’s Baked Feta-Dill Frittata and my Croissants aux amandes, almond-filled croissants. I’ll be posting the recipe for them this week - stay tuned! If you’re not a subscriber to my newsletter, you can subscribe below to get posts, recipes, stories, podcasts and more, sent right to your Inbox: This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit davidlebovitz.substack.com/subscribe

Yotam Ottolenghi is a celebrated chef and bestselling cookbook author. He is the restauranteur and chef-patron of six London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of ten bestselling and multi-award-winning cookbooks, including his latest, "Comfort". Ottolenghi has been a weekly columnist for the Guardian (UK) for over sixteen years and is a regular contributor to The New York Times . His commitment to the championing of vegetables, as well as ingredients once seen as ‘exotic’, has led to what some call ‘The Ottolenghi effect’. This is shorthand for the creation of a meal which is full of color, flavor, bounty, and surprise. On October 10, 2024, Yotam Ottolenghi came to the Sydney Goldstein Theater in San Francisco for an onstage conversation with fellow writer and cook Samin Nosrat , author of the James Beard Award-winning cookbook Salt, Fat, Acid, Heat and the host and executive producer of the Netflix original documentary series based on her book.

Yotam Ottolenghi, like many of us, is looking for comfort now more than ever. The influential London-based chef joins Martha today to talk about his newest cookbook: Ottolenghi Comfort. These passionate cooks talk about the simple foods that comfort them and tips about the ingredients they use for them, from pomegranates to phyllo dough. Yotam also shares his insights on the how the Israeli cuisine he grew up around came to be blended from the many diasporas of Jewish people. This charming conversation will leave you hungry for more! See omnystudio.com/listener for privacy information.

Beetroot or chocolate infused hummus anyone? Well not in an Ottolenghi restaurant. The legendary chef Yotam Ottolenghi joins Jane and Fi to talk about his new cookbook "Extra Good Things" and reveals which cultural recipes he has "bastardised" and which he would never dream of touching. If you want to contact the show to ask a question and get involved in the conversation then please email us: janeandfi@times.radio Times Radio Producer: Rosie Cutler Podcast Executive Producer: Ben Mitchell Hosted on Acast. See acast.com/privacy for more information.

Cookery writer and restaurateur Yotam Ottolenghi joins Liz to discuss his life working with food. He reveals where his love of food began and shares his top cooking tips. He also explains his favourite recipes for making the most out of colourful vegetables. Hosted on Acast. See acast.com/privacy for more information.

We are thrilled to welcome Yotam Ottolenghi, celebrated chef and restaurateur, to Mogul Interviews. Yotam's latest cookbook, SIMPLE, has just been released. If you’re lacking time, daunted by long ingredient lists or just want to make something easy, this cookbook is for you! What are Yotam's go-to recipes? What advice does he have for aspiring chefs? How did Lin-Manuel Miranda fit into our conversation and what's one of Yotam's funniest moments as a cook? Learn the answers to these and more questions!